Description
A warm, golden cornbread muffin fresh from the oven is the ultimate comfort food. Perfect for cozy mornings, family dinners, or holiday spreads, these muffins are soft, slightly sweet, and paired with creamy honey butter that melts beautifully on top. Inspired by Southern baking traditions, this recipe is simple to follow and produces a tender, flavorful treat that everyone will love.
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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2 large eggs
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1/4 cup unsalted butter, melted
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1/4 cup vegetable oil
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1 teaspoon vanilla extract
Honey Butter
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1/2 cup unsalted butter, softened
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1/4 cup honey
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Pinch of salt
Instructions
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Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with butter.
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In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
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In a separate bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and vanilla extract until fully blended.
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter should remain slightly lumpy.
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Let the batter rest for 5 minutes to allow the cornmeal to absorb some liquid for a moist texture.
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Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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Bake for 15–20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
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Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
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In a small bowl, combine softened butter, honey, and a pinch of salt for the honey butter. Mix until smooth and creamy.
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Serve the muffins warm with a generous dollop of honey butter on top.
Notes
Use fresh baking powder for best results. Muffins are best served warm but can be reheated in the oven or microwave. Optional add-ins include corn kernels, shredded cheese, or finely chopped jalapeños for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes